Gluten-Free Cucumber Strawberry Salad For Spring Dinner
A refreshing and healthy salad perfect for spring dinners, combining the sweetness of strawberries with the crunch of cucumbers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 large cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sliced strawberries, diced cucumber, and red onion.
- Add the chopped mint leaves to the bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
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Notes
- For added sweetness, consider drizzling honey over the salad.
- This salad can be made a few hours in advance for convenience.
- Feel free to add other fruits like watermelon for a summer twist.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg